Lucy Bowden Roasted Sirloin, Parmentier Potatoes, Tenderstem Broccoli & Red Wine Jus

Method

1. Season the outside of the joint with plenty of salt and pepper.
2. Then, in a heated pan with oil, sear all the edges of the joint. Then put half a block of butter, 4 cloves of garlic and 3 sprigs thyme into the pan and baste the joint.
3. Put everything into a roasting tray and cook the beef for 35 minutes, then rest.
4. Peel the potatoes and cut them into 2cm cubes. Put them into a pan of cold salted water then bring to boil over a high heat. Then, drain instantly and leave to steam dry for a few minutes. Tip into a tray with oil, 2 cloves of crushed garlic, 2 sprigs thyme and roast for 35 minutes, turning halfway through. The potatoes should be golden but fluffy in the middle.
5. Boil tenderstem broccoli for 1 minute then place strain straight into iced water.
6. Soften some butter and add 2 cloves of crushed garlic and some chilli flakes.
7. Just before serving, fry the broccoli in the flavoured butter and seasoning to taste.
8. In a saucepan, fry off sliced shallots and the remainder of the garlic (minced) until caramelised. Once caramelised, add the red wine and rosemary. Let this reduce by half, add the veal stock and let this reduce by half again. Strain this, then in a new pan on medium heat, finish it off with a tablespoon of butter.